US20060034977A1 - Method for processing okara - Google Patents
Method for processing okara Download PDFInfo
- Publication number
- US20060034977A1 US20060034977A1 US10/918,738 US91873804A US2006034977A1 US 20060034977 A1 US20060034977 A1 US 20060034977A1 US 91873804 A US91873804 A US 91873804A US 2006034977 A1 US2006034977 A1 US 2006034977A1
- Authority
- US
- United States
- Prior art keywords
- okara
- cooled
- oxygen
- food product
- packaged
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 238000000034 method Methods 0.000 title claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 16
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000001301 oxygen Substances 0.000 claims abstract description 14
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 14
- 235000015496 breakfast cereal Nutrition 0.000 claims abstract description 10
- 235000015927 pasta Nutrition 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 239000007789 gas Substances 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 description 10
- 239000000047 product Substances 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000013527 bean curd Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 241000208140 Acer Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000141353 Prunus domestica Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- NKWPZUCBCARRDP-UHFFFAOYSA-L calcium bicarbonate Chemical compound [Ca+2].OC([O-])=O.OC([O-])=O NKWPZUCBCARRDP-UHFFFAOYSA-L 0.000 description 1
- 229910000020 calcium bicarbonate Inorganic materials 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011088 parchment paper Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
Definitions
- This invention relates to methods for processing plant products and more specifically to such methods for processing plant products for making an edible food product.
- “Okara” is a by-product in the production of soy bean products such as soy “milk” and tofu.
- soy beans are allowed to swell in water and are then pulverized to a colloidal paste.
- the paste is then heated and separated into water soluble and water insoluble fractions.
- the water soluble fraction is used to produce soy milk and tofu.
- the remainder of the paste is referred to as “okara”.
- Tofu is widely accepted as a very nutritious and digestible food.
- Okara is also believed to be appreciably nutritious and digestible.
- okara quickly sours after its production rendering it unusable in a food product.
- okara is considered to be merely a waste product in the production of tofu, and is rarely used for the production of a food product for human consumption. It is usually either used as an animal feed or is simply discarded.
- U.S. Pat. No. 5,128,165 to Wakana discloses a cake made from okara. Okara is dried and then milled into a powder. The okara powder is then mixed with baking powder and other ingredients and baked for about twenty minutes at 170° C.
- U.S. Pat. No. 6,541,058 to Ezaki et al. discloses a method for processing wet okara, in which wet okara is finely divided and then fed into a scraper type heat exchanger heating at a temperature of at least 120° C. The okara is then cooled and sealed aseptically in a container or package. The okara may be sterilized by saturated steam at a pressure of 8 kg/cm 2 .
- the present invention provides a method for processing okara in order to prevent souring.
- This aspect of the invention is based upon the unexpected discovery that okara that is cooled and then packaged in the absence of oxygen does not sour.
- this aspect of the invention provides a method for processing okara comprising cooling the okara and packaging the okara in the absence of oxygen.
- the okara may be packaged under vacuum.
- the okara may be packaged in an environment in which air has been replaced with another gas, such as nitrogen, or with a mixture of gasses.
- the okara is preferably cooled to below 20° C., more preferably to below 10° C. and still more preferably to below 5° C.
- the okara is cooled to 4° C., subjected to a vacuum and maintained at 4° C. under vacuum until used.
- the packaged okara when maintained at 4° C., does not sour.
- Okara processed and packaged in accordance with the invention may therefore be stored for prolonged periods of time without souring, so that the okara maintains its suitability for use in a food product for human consumption.
- the invention provides a method for storing okara.
- the okara to be processed by the method of the invention may be obtained by any known method for producing okara known in the art.
- okara may be obtained by soaking soybeans that may be dehulled, or dehypocotylated or defatted and then pulverizing the soy beans.
- the insoluble okara is the separated from the water soluble “soy milk” with steam.
- the inventors have found that okara processed in accordance with the invention may be used in the preparation of foodstuffs for human consumption, even after prolonged storage.
- the invention provides an edible food product comprising okara such as a breakfast cereal or a pasta.
- the invention provides a method for processing okara comprising cooling the okara and packaging the cooled okara in the absence of oxygen.
- the invention provides a method for storing okara comprising:
- the invention provides a food product comprising okara, the food product being a breakfast cereal, a granola, or a pasta.
- 350 gr okara processed in accordance with the invention 50 gr. shredded coconut, 30 gr. bleached almonds, 50 gr. sunflower seeds, 30 gr. pumpkin seeds and 50 gr. sesame seeds were mixed together.
- the two mixtures were then combined and the mixture brought to a uniform texture.
- the mixture was pressed on the bottom of a baking tray that is either oiled, TeflonTM coated, or lined with baking paper, and then placed in a 140° C. oven for 45 minutes.
- the baked mixture is allowed to cool and is then crumbled into small pieces.
- a cup of chopped dried fruit was then added to the crumbled mixture.
- Flour such as semolina flour (57% by weight), gluten (3%), calcium bicarbonate (0.3%) and 90% soy protein isolate (4%) were mixed together. 35.7% okara, processed in accordance with the invention, was then added. The mixture was then shaped into the desired shape of the pasta pieces in an an extruder or press and then dried.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Noodles (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a method for processing okara comprising cooling the okara and packaging the cooled okara in the absence of oxygen. The invention also provides a method for storing okara comprising cooling the okara, packaging the okara in the absence of oxygen and maintaining the okara at a cooled temperature and in the absence of oxygen. The invention further provides a food product comprising okara, the food product being a breakfast cereal, a granola, or a pasta.
Description
- This invention relates to methods for processing plant products and more specifically to such methods for processing plant products for making an edible food product.
- “Okara” is a by-product in the production of soy bean products such as soy “milk” and tofu. In the production of these soy bean products, soy beans are allowed to swell in water and are then pulverized to a colloidal paste. The paste is then heated and separated into water soluble and water insoluble fractions. The water soluble fraction is used to produce soy milk and tofu. The remainder of the paste is referred to as “okara”.
- Tofu is widely accepted as a very nutritious and digestible food. Okara is also believed to be appreciably nutritious and digestible. However, okara quickly sours after its production rendering it unusable in a food product. Thus, okara is considered to be merely a waste product in the production of tofu, and is rarely used for the production of a food product for human consumption. It is usually either used as an animal feed or is simply discarded.
- U.S. Pat. No. 5,128,165 to Wakana discloses a cake made from okara. Okara is dried and then milled into a powder. The okara powder is then mixed with baking powder and other ingredients and baked for about twenty minutes at 170° C.
- U.S. Pat. No. 6,541,058 to Ezaki et al. discloses a method for processing wet okara, in which wet okara is finely divided and then fed into a scraper type heat exchanger heating at a temperature of at least 120° C. The okara is then cooled and sealed aseptically in a container or package. The okara may be sterilized by saturated steam at a pressure of 8 kg/cm2.
- In its first aspect, the present invention provides a method for processing okara in order to prevent souring. This aspect of the invention is based upon the unexpected discovery that okara that is cooled and then packaged in the absence of oxygen does not sour. Thus, this aspect of the invention provides a method for processing okara comprising cooling the okara and packaging the okara in the absence of oxygen. For example, the okara may be packaged under vacuum. As another example, the okara may be packaged in an environment in which air has been replaced with another gas, such as nitrogen, or with a mixture of gasses. The okara is preferably cooled to below 20° C., more preferably to below 10° C. and still more preferably to below 5° C. In a presently preferred embodiment, the okara is cooled to 4° C., subjected to a vacuum and maintained at 4° C. under vacuum until used. The packaged okara, when maintained at 4° C., does not sour. Okara processed and packaged in accordance with the invention may therefore be stored for prolonged periods of time without souring, so that the okara maintains its suitability for use in a food product for human consumption. Thus, in its second aspect, the invention provides a method for storing okara.
- The okara to be processed by the method of the invention may be obtained by any known method for producing okara known in the art. For example, okara may be obtained by soaking soybeans that may be dehulled, or dehypocotylated or defatted and then pulverizing the soy beans. The insoluble okara is the separated from the water soluble “soy milk” with steam.
- The inventors have found that okara processed in accordance with the invention may be used in the preparation of foodstuffs for human consumption, even after prolonged storage. Thus, in its fourth aspect, the invention provides an edible food product comprising okara such as a breakfast cereal or a pasta.
- Thus, in one of its aspects, the invention provides a method for processing okara comprising cooling the okara and packaging the cooled okara in the absence of oxygen.
- In another of its aspects, the invention provides a method for storing okara comprising:
-
- (a) cooling the okara;
- (b) packaging the okara under vacuum; and
- (c) maintaining the okara at a cooled temperature and in the absence of oxygen.
- In yet another of its aspects, the invention provides a food product comprising okara, the food product being a breakfast cereal, a granola, or a pasta.
- 250 gr. soy flour, 14 gr. baking powder and 50 gr. gluten were combined. 700 gr. okara processed in accordance with the invention was then added and the dough kneaded to a uniform texture. The dough was crumbled into small pieces which were then rolled into thin flakes. The flakes were then put in a 140° C. oven for about 30 minutes. The resulting product may be eaten as a breakfast cereal.
- 250 gr. soy flour, 14 gr. baking powder and 50 gr. gluten were combined. 700 gr. okara processed in accordance with the invention and a sweetener (30 gr. table sugar or an equivalent amount of a heat stable artificial sweetener such as saccharine) were then added and the dough kneaded to a uniform texture. The dough was crumbled into small pieces which were then rolled into thin flakes. The flakes were then put in a 140° C. oven for about 45 minutes. The resulting product may be eaten as a breakfast cereal.
- 350 gr okara processed in accordance with the invention, 50 gr. shredded coconut, 30 gr. bleached almonds, 50 gr. sunflower seeds, 30 gr. pumpkin seeds and 50 gr. sesame seeds were mixed together. In a separate container, 100 gr. date syrup, 150 gr. honey or maple syrup, 100 ml. sunflower oil and 100 ml. sesame oil were mixed. The two mixtures were then combined and the mixture brought to a uniform texture. The mixture was pressed on the bottom of a baking tray that is either oiled, Teflon™ coated, or lined with baking paper, and then placed in a 140° C. oven for 45 minutes. The baked mixture is allowed to cool and is then crumbled into small pieces. A cup of chopped dried fruit (raisins, apples, pineapple, papaya, apricot and prunes) was then added to the crumbled mixture.
- Flour such as semolina flour (57% by weight), gluten (3%), calcium bicarbonate (0.3%) and 90% soy protein isolate (4%) were mixed together. 35.7% okara, processed in accordance with the invention, was then added. The mixture was then shaped into the desired shape of the pasta pieces in an an extruder or press and then dried.
Claims (21)
1. A method for processing okara comprising cooling the okara and packaging the cooled okara in the absence of oxygen.
2. The method according to claim 1 wherein the okara is cooled to below 20° C.
3. The method according to claim 2 wherein the okara is cooled to below 10° C.
4. The method according to claim 3 wherein the okara is cooled to below 4° C.
5. The method according to claim 1 wherein the okara is packaged under vacuum.
6. The method according to claim 1 wherein the okara is packaged in a gas other than oxygen or in a mixture of gasses not containing oxygen.
7. The method according to claim 6 wherein the okara is packaged in nitrogen or in a mixture containing nitrogen.
8. Okara processed by the method of claim 1 .
9. A food product containing the okara according to claim 8 .
10. The food product according to claim 9 being a breakfast cereal, a granola or a pasta.
11. A method for storing okara comprising:
(a) cooling the okara;
(b) packaging the okara in the absence of oxygen; and
(c) maintaining the okara at a cooled temperature and in the absence of oxygen.
12. The method according to claim 11 wherein the okara is cooled to below 20° C.
13. The method according to claim 11 wherein the okara is cooled to below 10° C.
14. The method according to claim 11 wherein the okara is cooled to below 4° C.
15. The method according to claim 11 wherein the okara is packaged under vacuum.
16. The method according to claim 11 wherein the okara is packaged in a gas other than oxygen or in a mixture of gasses not containing oxygen.
17. The method according to claim 16 wherein the okara is packaged in nitrogen or in a mixture containing nitrogen.
18. Okara stored by the method of claim 11 .
19. A food product containing the okara according to claim 18 .
20. The food product according to claim 19 being a breakfast cereal, a granola or a pasta.
21. A food product comprising okara, the food product being a breakfast cereal, a granola, or a pasta.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/918,738 US20060034977A1 (en) | 2004-08-16 | 2004-08-16 | Method for processing okara |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/918,738 US20060034977A1 (en) | 2004-08-16 | 2004-08-16 | Method for processing okara |
Publications (1)
Publication Number | Publication Date |
---|---|
US20060034977A1 true US20060034977A1 (en) | 2006-02-16 |
Family
ID=35800275
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US10/918,738 Abandoned US20060034977A1 (en) | 2004-08-16 | 2004-08-16 | Method for processing okara |
Country Status (1)
Country | Link |
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US (1) | US20060034977A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20090317530A1 (en) * | 2005-09-14 | 2009-12-24 | Ilan Rotem | Protein-rich premix powders comprising okara for healthy food industry |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5128165A (en) * | 1991-03-13 | 1992-07-07 | Goyoco., Ltd. | Powder mixture for healthy foods and method for producing cakes therefrom |
US6541058B1 (en) * | 1999-11-18 | 2003-04-01 | Fuji Oil Company, Limited | Process for producing wet okara |
-
2004
- 2004-08-16 US US10/918,738 patent/US20060034977A1/en not_active Abandoned
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5128165A (en) * | 1991-03-13 | 1992-07-07 | Goyoco., Ltd. | Powder mixture for healthy foods and method for producing cakes therefrom |
US6541058B1 (en) * | 1999-11-18 | 2003-04-01 | Fuji Oil Company, Limited | Process for producing wet okara |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20090317530A1 (en) * | 2005-09-14 | 2009-12-24 | Ilan Rotem | Protein-rich premix powders comprising okara for healthy food industry |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: NI SOY LTD., ISRAEL Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:ROTEM, ILAN;ALMOG, NAVA;REEL/FRAME:015588/0812 Effective date: 20041208 |
|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |